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Blue and white are not the only colors of Israel! This book by author/photographer Rachel Raz (ABC Israel) showcases the many vibrant and beautiful colors of the land of Israel, from the red double-decker train in Akko to the white dome of the Shrine of the Book, from pink postage stamps to orange beach umbrellas in Tel Aviv. The Colors of Israel includes the English, Hebrew, and transliterated words for all the colors along with beautiful color photographs.
Blue and white are not the only colors of Israel! This book by author/photographer Rachel Raz (ABC Israel) showcases the many vibrant and beautiful colors of the land of Israel, from the red double-decker train in Akko to the white dome of the Shrine of the Book, from pink postage stamps to orange beach umbrellas in Tel Aviv. The Colors of Israel includes the English, Hebrew, and transliterated words for all the colors along with beautiful color photographs.
What color is Israel? It is black like the mud from the Dead Sea, tan like the wild goats that roam the desert, and gold like the dome of the ancient mosque of Jerusalem. As the meaning behind each color is used to describe the culture and customs of Israel, discover a country of ancient history and rich tradition.
In Secularising the Sacred, Mishory offers an account of Zionist Israeli artists-designers' visual corpus and artistic lexicon of Jewish-Israeli icons as an anchor for the emerging “civil religion,” through a process of giving visual form to Zionist ideas and myths.
Celebrating the unique cultural heritage of Israel, this boardbook is designed to soothe children before bedtime while instilling an early appreciation for the country’s natural and cultural wonders. Rhythmic language guides children through Israel during the passage of both a single day and the four seasons of the year while visiting iconic places across the country, including the Western Wall, the Israeli Museum, the Dead Sea, the Red Sea, and Masada. Many holidays and traditions that are unique to the Jewish community are also covered, such as making hamantaschen for Purim.
A Coat of Many Colors investigates Israel's first seven years as a sovereign state through the unusual prism of dress. Clothes worn by Israelis in the 1950s reflected political ideologies, economic conditions, military priorities, social distinctions, and cultural preferences, and all played a part in consolidating a new national identity. Based on a wide range of textual and visual historical documents, the book covers both what Israelis wore in various circumstances and what they said and wrote about clothing and fashion. Written in a clear and accessible style that will appeal to the general reader as well as students and scholars, A Coat of Many Colors introduces the reader both to Israel's history during its formative years and to the rich field of dress culture.
Exposes and challenges the common assumptions about whom and what Jews are, by presenting in their own voices, Jews of color from the Iberian Peninsula, Asia, Africa, and India. Kaye/Kantrowitz delves into the largely uncharted territory of Jews of color and argues that Jews are an increasingly multiracial people. From publisher description.
Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants The storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and fascinating cuisines. Now you can take part in enjoying diverse and delicious Israeli food in the comfort of your own home. This Israeli cookbook blends the flavors of middle eastern food with those of traditional kosher cuisine. The result is a medley of tantalizing flavors and colors. This Israeli cooking book features 75 recipes of some of the tastiest offerings that the region has to offer. Arab and Bedouin tribesmen, orthodox Christian groups and Jewish settlers from all corners of the globe have thrived here on an agricultural bounty of grains, fish, meats, citrus, milk and cheese, olives, figs, dates, grapes and pomegranates. Each group has contributed flavors and delicacies to the creation of present-day Israeli cuisine. From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky, peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such classics as Falafel in piping hot Pita, Chicken Soup with Matzo Dumplings, succulent Kebabs and hearty Jerusalem Chamin. As well as presenting a wide range of recipes, The Food of Israel introduces the reader to the fascinating culinary traditions of the land. Striking color photography and detailed information on cooking techniques make this book the ideal culinary guide to the land of milk and honey. Recipes include: Babbaghanouj Jerusalem Kugel Stuffed Vine Leaves Roast Chicken with Onions and Sumach on Pita Bread Goose Liver Confit Lamb Kebabs Mutabek (Sweet Sheep Cheese Pastry)